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Crispy Fried Butterfly Pea Flowers

Crispy Fried Butterfly Pea Flowers are a delightful snack that combines visual appeal with a crunchy texture and subtle flavor. Perfect for gatherings or a comforting treat.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 10 pieces
Course: Appetizer, Snack
Cuisine: Thai
Calories: 150
Ingredients Method Notes

Ingredients
  

For the batter
  • 1 cup tempura flour This flour is crucial for the light and crunchy texture.
  • 1 teaspoon salt Enhances the flavors without overpowering the flowers.
  • 2 teaspoons sugar Adds a hint of sweetness.
  • 1 liter oil Use a neutral oil with a high smoke point for frying.
For the flowers
  • 0.165 pounds butterfly pea flowers Vibrant petals that add color and mild flavor.

Method
 

Preparation
  1. Pour the tempura flour, salt, and sugar into a mixing bowl.
  2. Gradually pour in cold water while mixing until you achieve a smooth consistency.
  3. Gently add the butterfly pea flowers to the batter, ensuring each flower is fully coated.
  4. In a pan, heat the oil over medium-high heat until it starts to bubble.
Cooking
  1. Drop the coated flowers into the hot oil one at a time, frying about 15-20 flowers per batch.
  2. Fry for 2-3 minutes, using a slotted spoon to flip the flowers continuously.
  3. Once golden and crispy, transfer the flowers to a serving dish using a slotted spoon to drain excess oil.
  4. Serve immediately with Thai sweet chili sauce for dipping.

Notes

Ensure your batter isn’t too runny; it should stick to the flowers. Fry in small batches for an even cook and perfect texture. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days and reheated in an oven for a few minutes to regain crispness.